Start by placing your eggs in a medium saucepan and covering them with water. Bring the water to a rolling boil over medium-high heat, then let it boil for 1 minute. Afterward, cover the saucepan and remove it from the heat, allowing the eggs to sit for 10 minutes. Once done, transfer the eggs to an ice bath to cool completely before peeling.

While the eggs are cooling, wash and halve or quarter the new potatoes. In a large pot, bring salted water to a boil and add the potatoes. Cook for about 12 minutes until tender, checking with a fork for doneness. In the last 2-3 minutes of cooking, add the green beans to the pot. Once both are cooked, drain and immediately plunge them into ice water to stop the cooking process and keep their vibrant color.

In a jar or bowl, combine 1/4 cup olive oil, 2 tablespoons lemon juice, 2 tablespoons white wine vinegar, 1 minced garlic clove, 1 tablespoon Dijon mustard, 1 tablespoon chopped capers, and a handful of chopped dry-cured olives. Season with salt and freshly ground black pepper. Secure the lid and shake vigorously to emulsify the vinaigrette, or whisk until well combined, setting it aside for later.

In a large mixing bowl, add your selected fresh herbs, then pour in half of the zesty vinaigrette. Gently toss to coat the herbs evenly. Next, add the cooled potatoes and green beans to the bowl, along with the remaining olives. Carefully mix everything together until evenly coated, ensuring you don’t break the potatoes.

Once the potato and green bean mixture is well combined, quarter your peeled hard-boiled eggs and gently place them on top of the salad. Drizzle the remaining vinaigrette over the eggs for an extra pop of flavor. Cover the bowl with plastic wrap and let the salad chill in the refrigerator for at least 1 hour, allowing the flavors to meld.

When you’re ready to serve, take the salad out of the refrigerator. Give it a gentle stir to mix in any settled vinaigrette and adjust the seasoning with additional salt and pepper if needed. Present the salad at room temperature or chilled.